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Cheesy Egg Bake
Alysse

The Ultimate Cheesy Egg Bake

A foolproof, one-pan Cheesy Egg Bake that's perfect for meal prep, family brunch, or a hearty breakfast. It's rich, creamy, endlessly adaptable, and designed for real life.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time: 10 minutes
Total Time 1 hour 25 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10-12 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream or full-fat sour cream
  • 2-3 cups shredded cheese suggested: 1.5 cups sharp cheddar & 1 cup Monterey Jack
  • 1 20-ounce bag frozen shredded hash browns, thawed
  • 1 lb bulk breakfast sausage mild or hot
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • Butter or nonstick spray for the pan

Method
 

  1. Prep: Preheat oven to 375°F (190°C). Generously grease a 9x13-inch baking dish.
  2. Cook Sausage & Veggies: In a large skillet over medium-high heat, cook the sausage, onion, and bell pepper until the sausage is browned and crumbled, and veggies are soft (8-10 mins). Drain all excess grease thoroughly.
  3. Make Custard: In a large bowl, whisk the eggs, milk, heavy cream, salt, pepper, and garlic powder until smooth and slightly frothy.
  4. Assemble Layers: Spread the thawed hash browns evenly in the baking dish. Top with the cooked sausage mixture. Sprinkle with half of the shredded cheese. Pour the egg custard evenly over the top.
  5. Bake: Sprinkle the remaining cheese on top. Bake, uncovered, for 45-55 minutes, until the center is just set (a knife inserted in the center comes out clean).
  6. Rest: Let the casserole rest on a wire rack for at least 10 minutes before slicing. This is crucial for clean slices.

Notes

  • Calories: Calorie count will vary based on the specific ingredients used (e.g., type of sausage, cheese, and dairy).
  • Pro-Tip for No Sticking: For a guaranteed easy release, line the baking dish with parchment paper, leaving an overhang on the sides to use as handles.
  • Prevent a Watery Bake: If adding extra high-moisture vegetables (like mushrooms or spinach), always sauté them with the sausage to cook off their water content before adding them to the casserole.
  • Make-Ahead: You can assemble the entire casserole (without baking), cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before baking, adding 5-10 minutes to the bake time.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze the baked and cooled casserole whole or in individual portions for up to 3 months. Thaw in the refrigerator before reheating.